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Farm to Market: New Device Makes Cleaning Leafy Greens Easy, EconomicalUH Food-Safety Students Aim to Assist Small Farmers with Best Practices

July 13, 2012-Houston-

A
simple and inexpensive device to wash leafy produce, created by students at the
University of Houston Conrad N. Hilton College of Hotel and Restaurant
Management (HRM), may provide a convenient way for small farmers to clean
produce before market.

“Leafy greens have the highest
incidence of food-borne illness outbreaks from a variety of pathogens nationwide,”
said graduate student Cecilia Zerio Egli. “There is not a lot of research
available for smaller farms to access methods for efficiently and economically
washing produce before it goes to markets.”

Zerio Egli is studying in the HRM Food Safety Laboratory, directed by
Professor Jay Neal. The laboratory
performs microbiological and sensory research, while collaborating and
publishing with other universities and government agencies. In addition,
the lab has a full production kitchen, as well as a sensory evaluation
laboratory. In August 2012, the lab will achieve a Bio-Safety Level 2
upgrade, which will enable researchers to work with pathogenic or disease
causing microorganisms.

Supported by a grant from the Texas Department of Agriculture, Zerio Egli and Neal surveyed more than 80
local and regional farmers about their harvesting and washing practices, asking
if they would use a washing device if it were available. “Small famers” were defined as earning less
than $500,000 annually. These farms are exempt from the Food and Drug
Administration’s Food Safety Modernization Act, which focuses on preventing
food contamination rather than responding to outbreaks.

Unlike large commercial farms
that can ship produce to packing facilities that wash the vegetables, smaller
farmers must do everything themselves, from harvesting and packaging to transporting
to market. Not all produce is washed before heading to market.

“Packing sheds have flumes which
are water-wash systems with a chlorinated treatment,” Neal said. “When you buy
packaged lettuce that says ‘washed three times’ that’s how it was done. Small famers don’t have that.”

Zerio Egli’s device is made from
PVC pipe, a stainless steel strainer and a five-gallon drum. Leafy vegetables placed inside the stainless
steel container are spun as they’re showered briefly with water to remove
dirt. With the flick of a lever, the
container lowers into the plastic drum where it is spun in a vinegar and water
solution, proven to best clean produce of any harmful bacteria. Finally, the container is lifted to its
original position where the produce is rinsed with water again.

“I’ll be making an information
sheet which will have the plans for how small farmers can easily build the
device themselves and where they can purchase the inexpensive materials,” she
said. “And farmers can manipulate the size to fit their individual needs.” The information sheet also will have
resources for farmers about best practices when growing, harvesting and washing
produce.

Zerio Egli and Neal plan to make
the plans available in the fall to farmers and farmers’ markets.